GRAINS AND BEANS: HOMESTEAD SCALE PRODUCTION

August 5 - Instructor: Mark Stuart and Harry MacCormack
Workshop location: Sunbow Farm

Mark has 16 years experience growing homestead scale quinoa, perennial rye and wheat, oats, buckwheat and amaranth in the Burnt Woods area of the coast range. He has developed techniques for harvesting, cleaning, and using these grains as the basis of diet, his latest creation being quinoa tempeh.
Harry has been working with grains and beans on a homestead scale several times over his 35 years at Sunbow. Current plantings include perennial wheat and rye, moved to the valley floor from Marks's farm. Also annual rye, quinoa, amaranth, millet, black, pinto, garbanzo, lima and soy beans. He has been a consultant on the Ten Rivers Food Web red wheat project.

-Planting: times, techniques, how much is needed for a person, family, community
-Harvest: tools, times
-Cleaning and storage
-How to use grains
-How to use beans
-Potential for community supported grain and bean production

10-3pm, $25/each, $40/couple, $20/student rate, bring lunch, pre register-pay at door. more info: www.sunbowfarm.org sunbow@peak.org
541 929 5782

8/5 - GRAINS AND BEANS: HOMESTEAD SCALE PRODUCTION - Mark Stuart and Harry MacCormack

8/19 - HOMESTEAD SCALE HARVEST AND STORAGE OF VEGETABLES AND FRUITS IN THE MARITIME NW - Steve Rose and Harry MacCormack

9/16 - SOIL BIOLOGY and CHEMISTRY: An Intensive Overview - Harry MacCormack

9/23 - FARMING WITH A HORSE BASED. ORGANICALLY FOCUSED, ANIMAL ORIENTED SYSTEM - Lise and Ellen Hubbe and Nancy Sowden

9/30 - MAKING AND UNDERSTANDING COMPOSTS AND COMPOST TEAS - Harry MacCormack

10/7 - COMMUNITY ORGANIZER'S BOOTCAMP: A CONVENIENT RESPONSE TO AN INCONVENIENT TRUTH - Lyn Martin and Harry MacCormack

10/14 - WILLOW WEAVING: BASKETS FOR HOMESTEAD AND FARM - Steve Rose

See www.sunbowfarm.org for details on the above workshops

Cheri Clark and Harry MacCormack
www.sunbowfarm.org
Sunbow Farm/Sunbow Farm Solutions/Institute of Biowisdom
6910 SW Plymouth Dr
Corvallis,Oregon 97333
541-929-5782